Lemon ricotta semifreddo with grape compote
Difficulty
Medium 👍Ingredients
Utensils
immersion blender, bowl, fine grater, citrus press, plastic wrap, loaf pan, rubber spatula, pot, ice cream scoop, cutting board, knife
How-To Videos
How to zest citrus fruits
3 easy ways to juice a lemon
How to measure
Nutrition per serving
Step 1/4
- 150 g ricotta cheese
- 41⅔ g sugar
- 83⅓ ml milk
- 83⅓ ml heavy cream
- ⅔ lemons
- immersion blender
- bowl
- fine grater
- citrus press
Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.
Step 2/4
- plastic wrap
- loaf pan
- rubber spatula
Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.
Step 3/4
- 200 g seedless grapes
- 33⅓ ml maple syrup
- 2⅔ sprigs thyme
- sea salt
- pot
Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.
Step 4/4
- thyme leaves for serving
- ice cream scoop
- cutting board
- knife
Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!